Cream of Everything Soup
Marlene Beutin said she found this recipe in a newspaper and has been “making it for ages.” She enjoys serving it because it combines a number of different vegetables.
Makes 8 to 10 main dish servings
1 medium head cauliflower, cut into bite-size pieces
1 medium bunch broccoli, cut into bite-size pieces
1 pound asparagus, cut into bite-size pieces
Water 1⁄2 cup (1 stick) butter 1 large onion, chopped
2 large carrots, cut into coins
2 ribs celery, chopped 2 cups sliced mushrooms 2 tablespoons flour
3 cups chicken broth
2 cream1⁄2 cups heavy whipping
1 cup cheddar cheese 2 cloves garlic, minced 2 tablespoons chicken base
1 teaspoon Worcestershire sauce
3 dashes hot sauce Salt and pepper to taste
Chopped chives, croutons and/or bacon bits for garnish (optional) Cook cauliflower, broccoli and asparagus separately in microwave on high power using 3 to 4 tablespoons salted water for each. Cook just until tender.
Using a blender, puree half of each vegetable with its cooking water.
Melt butter in a Dutch oven. Add onion, carrots, celery and mushrooms and sauté until soft. Stir in flour. Add chicken broth. Cook, stirring constantly, until mixture comes to a boil.
Add reserved pureed vegetables and all remaining ingredients except garnishes. Simmer 30 minutes, stirring regularly.
If desired, garnish with chopped chives, croutons and/or bacon bits.